Canning Elk ( Venison or Beef) Meat
Canning meat (Elk, Beef, venison, chicken any meat) is so easy. And it is so nice to have jars of meat on hand for those busy days plus it isn’t taking up freezer space.
Start by cutting your meat into one to two-inch cubes.
Put the meat into your jars. I would recommend you use wide mouth jars if possible since the meat cooks and it sticks to the bottom of the jars and the regular jars are really hard to clean ( unless you have small hands and can get into to clean).
Pack it in tightly. Leave a one-inch headspace.
You do not add any liquid to the meat. (You can add some broth if you want but not necessary )You can add a pinch of salt if desired.
Boil your rings and lids.
Add a couple of quarts of water to your canner then place the jars of meat. Let the steam blow out for ten minutes before you put the weight on. Then process for 90 minutes at the recommended pressure for your altitude. Pints can be done 75 minutes at the recommended pressure for your altitude.
Let the canner cool all the way down and then remove the jars onto a cloth and let sit 12 to 24 hours till cool check after 24 hours to make sure they are sealed if not put in them in the fridge and use immediately or reprocesses.
It is so nice to have jars of meat on hand already cooked and ready to use.
A little side note, If you don’t like the gamey taste of wild meat canning it takes the gamey taste away (Canned venison is the only way I can eat venison).